Week of 10.10.11

We’re back! And getting back to a normal routine. Which is good, because lately there have been too many meals from restaurants and not enough from our own kitchen. I don’t have any pictures from recent meals…since we haven’t made any. But it’s off to the grocery store, so this week we’ll snap some!

So here’s this week’s meal plan for around $55:

Day 1
Lunch: Curry Pasta Salad with Hummus and Chips
Dinner: Spicy Vegetable Soup with Toast

Day 2
Lunch: Curry Pasta Salad with Hummus and Chips
Dinner: Spicy Vegetable Soup with Toast

Day 3
Lunch: Grilled Cheese with Tomato and Avocado
Dinner: Tortellini Primavera

Day 4
Lunch: Tortellini Primavera
Dinner: Grilled Cheese with Tomato and Avocado

Day 5
Lunch: Veggie Pitas with Feta
Dinner: Orzo Stuffed Peppers

Day 6
Lunch: Naan Bread Pizza
Dinner: Orzo Stuffed Peppers

Day 7
Lunch: Veggie Pitas with Feta
Dinner: Naan Bread Pizza


And here is the grocery list with approx. pricing:
Pasta for pasta salad: $1
Red bell pepper: $2
Green bell pepper: $1
Mayo: $1.50
Garlic: $.50
Bag of onions: $2
5 roma tomatoes: $2
Tomato (for grilled cheese): $1.50
Potato: $1
Spinach: $2
Green beans: $1
Hummus: $3
Pitas: $2
Shredded parmesan cheese: $3
Broccoli: $1.50
Carrots: $1
Tortellini: $3
4 bell peppers (any colors. colors may be more): $5
Orzo: $1
Chickpeas: $1
Feta: $3
Sun-dried tomatoes: $3
Bread: $1.50
Cheese: $2
Avocado: $2
Naan bread: $3 49
Deli mozzarella cheese slices: $1.50
Fruit: $4

If you need to buy broth, vinegar, or any spices add a couple of dollars.

The recipes:

Curry Pasta Salad: Cook 1 lb pasta. Put in a large bowl and allow to cool. Add 1 cup diced red pepper, 1 cup diced green pepper, 1 cup mayonnaise, a clove of minced garlic, 1 3/4 tbsp sugar,  1/2 tsp turmeric, 1 tbsp curry, and salt and pepper to taste. Eat! If you like celery add some diced celery to it too!

Spicy Vegetable Soup: Heat a couple of tbsp olive oil in a dutch oven or large pot. Add 1 diced onion and cook until it begins to brown. Add 2 tsp hot paprika, stir, and add 28 oz veggie broth. Add 3 diced roma tomatoes, a diced potato, and 1 1/2 cups green beans. Bring to a boil, reduce and simmer until veggies are tender. Stir in 2 cups spinach and 2 tbsp red-wine vinegar. Cook for a couple of minutes and serve.

Tortellini Primavera: Bring a large pot of water to a boil. Add 4 cups of chopped veggies and the tortellini to the water and cook until tender. We plan to use broccoli and carrots.

While that’s boiling/cooking, in a bowl whisk together 2 tbsp flour and 14 oz veggie broth. In a skillet heat 1 tbsp olive oil and a couple of cloves of minced garlic. Add the broth mixture to the pan. Bring to boil and cook until the sauce is thick enough to coat a spoon. Remove from heat and stir in 3/4 cups shredded parmesan cheese. Drain the pasta and veggies, add to the pan. Stir and serve.

Orzo Stuffed Peppers: Cut your yellow/orange peppers in half and steam either on the stove or in the microwave.

Cook 1/2 cup orzo as directed. In a bowl, mash a can of chick peas.

Heat 1 tbsp oil in a skillet. Add a chopped onion and cook until tender. Add a cup of chopped spinach and cook until the spinach is wilted. Stir in the orzo, chickpeas, 1/2 cup feta, 1/4 cup sun-dried tomatoes (chopped), and 1 tbsp red-wine vinegar. Heat through. Fill the peppers and serve!

Naan Bread Pizzas
Preheat oven to 350. In a food processor combine 1 roma tomatoes, 1 tbsp olive oil,  a garlic clove, salt, and pepper. Blend until smooth. Spread a little olive oil on each crust, followed by the sauce. Top with mozzarella, some sliced onion, and a little bell pepper…or whatever toppings you’d like to get. Bake until the cheese is bubbling and the crust is brown. We plan on making our two pizzas on different days since it’s just the two of us.

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